Systems and Methods for Ordering and Preparation of Customized Comestibles

In an illustrative embodiment, systems for designing and producing customized food products include receiving a request to design a customized food product containing a printed edible medium. The systems may calculate, based on product inventory at a preferred bakery, a preparation lead time for the...

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Bibliographische Detailangaben
Hauptverfasser:	Schiebout, Sarah, Davila, Carlos A, Watschke, Gina, Schnoebelen, Andy, Anderson, John R, Huxhold, Mitchell
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CALCULATING COMPUTING COUNTING DATA PROCESSING SYSTEMS OR METHODS, SPECIALLY ADAPTED FORADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL, SUPERVISORYOR FORECASTING PURPOSES EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES PHYSICS PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE,COMMERCIAL, FINANCIAL, MANAGERIAL, SUPERVISORY OR FORECASTINGPURPOSES, NOT OTHERWISE PROVIDED FOR THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	In an illustrative embodiment, systems for designing and producing customized food products include receiving a request to design a customized food product containing a printed edible medium. The systems may calculate, based on product inventory at a preferred bakery, a preparation lead time for the food product where the product inventory includes availability of printed edible media substrates. The systems may present customization user interface screens that provide customization options for the food product. The systems may convert customization option selections made at the customization user interface screens into decorating instructions for the food product and transmit the decorating instructions to the bakery. The systems may determine a position in a preparation queue for the food product based in part on attributes of pending food product orders in a preparation queue at the bakery.